Potato Porcini Cake and Game Meat

Ingredients

• 150 g potatoes
• Salt
• 0.5 cube Yeast
• 225 g flour
• fat (for the pan)
• 300 g game meat
• 300 g porcini mushrooms
• 4 shallots
• 100 g bacon cubes
• 100 ml red wine
• 2 tbsp oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 20 minutes. Stir yeast into 100 ml lukewarm water until smooth. Drain potatoes, peel, and press while hot through a potato masher. Mix with yeast mixture, flour, and 1/2 tsp salt to form a smooth dough. Cover and let rise in a warm place for 30 minutes.

2. 2.

   Grease the springform pan. Roll out the dough on a floured surface to about 1/2 cm thickness. Press into the pan, letting some dough hang over the edge.

3. 3.

   Cut the meat into bite‑sized pieces. Clean and cut the mushrooms as needed. Peel and finely dice the shallots. In hot oil, sauté bacon and onions briefly, add meat and cook a short while. Pour in red wine, add mushrooms, and cook until liquid evaporates; season with salt and pepper and let cool slightly. Spread the meat‑mushroom filling over the dough and smooth it out. Press any excess dough edge inward.

4. 4.

   Bake the porcini crust in a preheated oven at 200 °C for about 30 minutes.